Sweet tomato and black bean tortilla bowls from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 85) by Anna Jones

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • aeybkme on May 29, 2023

    This is delicious. Don't skip the egg as it makes it!

  • Dishyrishie on January 11, 2017

    Added ground chipotle which added depth and complexity to the dish. Delicious and filling vego option and relatively quick to prep.

  • lilham on April 22, 2015

    A nice Mexican inspired tomato bean soup. I topped it with shop bought tortilla chips, avocado and feta.

  • MelMM on January 06, 2015

    Comes out a bit soupier than it appears in the picture, but it is still filling. As an experienced cook of Mexican food, the spicing seemed off to me, but I went with it and the end result was pretty tasty. I would use ground chipotle in the future instead of smoked paprika. The author suggests a poached egg on top, which sounds great, but I didn't do it.

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